Pepperoncini Beef

I'm sure you are probably tired of turkey about now. But family gatherings continue, parties and activities fill your calendar. Do I have a great recipe for you. It is simple and delicious. I have made it twice in the past two weeks, that's how good it is. I found the recipe over at Our Best Bites which is not surprising because their blog is awesome and Kate and Sara are amazing too.

Pepperoncini Beef
Salt and pepper a two to three pound beef roast, I like a Rump Roast. Heat a little olive oil in a pan until hot. Brown roast on all sides. Yes I know this dirties a pan but just trust me on this one. You really want a nicely browned roast. 
Put the browned roast in a crock pot. Top with 4-5 cloves of garlic, pressed. Pour contents (juice and all) of a 16 ounce jar of Pepperoncini pepper rings over the roast. Put the lid on and cook till very tender. You could cook it on low all day or on high for a shorter time. All crock pots seem different. You want it fall apart tender.
Remove roast from crock pot place on a cutting board. When cool enough to handle either shred or slice the beef. Using an immersion blender blend pepper/juice mixture. Drizzle some of the juice over the beef--maybe half. It adds moisture to the meat as well as flavor. Put the remaining on the table to add as needed.
Spread a little butter and mayo on a crusty roll. Pile on meat and top with provolone cheese. Put sandwich under the broiler just to melt the cheese and heat up the roll. Be prepared to eat one of the best sandwiches ever. I'm a non beef eater but these were excellent. It's easy and feeds a crowd. Perfect for the coming holidays.
Feeds about 8 adults.

SRC Fresh Mango Salsa

Fresh Mango Salsa

2 cups diced mango, fresh

1/2 cup diced red pepper

3 tablespoons diced jalapeno pepper

1/4 cup diced red onion

1/2 cup cilantro

1 clove garlic, minced

Juice from 1 large lime

Salt to taste

Mix together and chill.

This delicious recipe comes inspired from Secret Recipe Club blogger Shirley. I've had a great time getting to know Shirley thru her blog Enriching Your Kid. I think she is from India, she is a Clinical Psychologist by profession but now a stay at home mother with young children. She is passionate about feeding her children delicious nutritious meals. Her blog chronicles these recipes. Having raised 6 children I know the challenges facing parents as they strive to serve nutritious meals. I have nothing but praise for parents that make eating healthy a priority. 
 Many of the ingredients in Shirley's blog were unfamiliar to me. But I think salsa is a universal food. There are many different varieties of mangoes at her market. I think I have seen two different types here. Thanks to Costco we can get mangoes most anytime. Ripe mangoes are sweet and delicious; add just a few extra ingredients and you have a yummy treat. This salsa is great on chicken or fish but I like to just eat it with chips!
The Secret Recipe Club is a great way to meet new bloggers.  

TWD/BWJ Best Ever Brownies

I feel that I am somewhat of an expert on the subject of brownies. I have been making them for about 50 years! I tend to enjoy more of the 'cakey' variety of brownies so I was a bit concerned when I read that this recipe was 'chewy' and if I liked 'cakey' brownies to just move on. Well I couldn't move on, this was the recipe and I trust Julia so I approached this recipe with an open mind. 

 They brownies came together quickly. I did spray my pan--I used a nine inch stoneware pan as the recipe suggested. The batter was smooth and chocolaty. I cooked the recipe for about 7 minutes longer than the recipe stated. I did sprinkle chopped pecans on top of half of the pan, I love pecans. I chilled the brownies and tried to cut them with a sharp very clean knife. The top cracked--not the most beautiful brownie, but I decided I kind of liked the look.
Now for the taste, absolutely delicious. The brownies were perfect--chewy but not gooey. I think I just might have a new favorite brownie recipe. Thanks Julia once again you have broadened my brownie horizons.
Check A Beautiful Mess for the complete recipe. You really will want to make these.

One Year Ago----Pumpkin Cheesecake with Sour Cream Topping
Two Years Ago--Candise's Cherry Comfort Bars
Three Years Ago-Baked Potato Soup

Harrison's Favorite Scalloped Potatoes

Cooks like to make others happy with food. When someone comes to visit I always want to make their favorite treat/dish. Seven year old Harrison is a good eater. His mother Amber is a great cook and has introduced her children to a wide variety of food. Amber kids don't want to go to McDonald's, they want Sushi.
Amber made Harrison's Favorite Scalloped Potatoes and sent me a photo to document his joy. Amber is a talented photographer, check out her work on Amber Linderman Photography.

Harrison's Favorite Scalloped Potatoes

2 tablespoons butter

1 onion chopped fine (I used 2 large shallots with excellent results last night)

1 pinch dried thyme (you can use a sprig of fresh thyme if available)

6 medium sized russet potatoes (about 2.5 lbs)- sliced 1/8 inch thick with a mandolin

2 cloves garlic, minced (I used one large one)

1 1/4 tsp salt

1/4 tsp pepper

1 cup low sodium chicken broth

1 cup heavy cream

2 bay leaves

4 oz sharp cheddar cheese, grated

fresh grated Parmesan, to taste

1 cup diced good quality ham

Preheat oven to 425 degrees. Melt the butter in a large dutch oven over medium high heat. Add the onion and cook until soft, 5 minutes. Stir in the thyme, garlic, salt and pepper and cook 30 more seconds. Add the potatoes, broth, cream and bay leaves. If the potatoes aren't nearly covered with liquid, you can add a few more tablespoons of cream/broth (I like mine saucy!) Bring mixture to a simmer, reduce heat to medium low, cover and cook- stirring occasionally until the potatoes are almost tender, about 10 minutes.

Discard the bay leaves. Transfer the mixture to an 8" square baking dish, gently press potatoes into an even layer and sprinkle the top with the cheddar/ Parmesan mixture.  Bake until the cream is bubbling around the edges and the top is golden brown, about 15- 20 minutes. 

Let cool 10 minutes before serving. 

Enjoy! We sure do...

(and kudos to you food photographers! It's harder than it looks!)

Thanks Amber!

Chex PB and Chocolate Blast

My brother was on his way over to chat with me about computers. He is a pro, I value his opinion. His favorite snack in Chex Party Mix. I checked the pantry and had the Chex but lacked the pretzels, mixed nuts and Goldfish. What to do, I really didn't want to go shopping.
I checked the back of the Chex box, was I surprised. Chex Mixes for every taste. I went for the Chex PB and Chocolate Blast. At first I thought it would never work, he liked salty Chex. I made it, we sampled it and before we knew it the bowl was empty. I sent the remainder home for his 5 kids--I knew they would love it. I was right, he said it didn't last long! Just another yummy recipe to add to your holiday parties.

Chex PB and Chocolate Blast
6 cups Rice Chex
8 ounces white vanilla baking chips
1 cup peanut butter chips
1 cup mini red and green M&M's
1 cup dry roasted peanuts
Place 3 cups of Rice Chex in a bowl. In a small bowl microwave the vanilla chips uncovered on high for about 1 minute--just till they are softened and can be stirred. Pour melted vanilla chip over the 3 cups of Chex. Stir to coat. Pour mixture on a sheet pan in a single layer.
Repeat the above procedure with the remaining Chex and the Peanut Butter Chips. Add the Mini M&M's and peanuts. Combine both mixtures and cool until set. 
Enjoy!

Sticky Apricot Chicken

This dish might take you back to 1980, I think I first made it then. I made it today because I refused to go to the grocery store one more time this week. I saw the recipe on Our Best Bites and realized I had everything in the house to make it, it was dinner. Actually it was lunch, hubby just couldn't eat fast food one more day so I quickly made this dish, had some cooked white rice in the fridge and delivered a 5-star lunch right to his desk. Yes, he loves me!

Sticky Apricot Chicken
 1 1/2 pounds chicken
1 tablespoon oil
1/2 package of Lipton Onion Soup Mix, divided
1/2 cup apricot or peach jam
1/2 cup Catalina Dressing
I used boneless, skinless chicken thighs. Trimmed of all visible fat, use a very sharp knife for this task. Sprinkle chicken with some Dry Onion Soup Mix about a tablespoon. Heat a tablespoon of oil in a skillet till shimmering. Brown chicken on each side for about 2 minutes. Yes you need to brown the chicken it adds  flavor and color to the dish.
While the chicken is browning mix together cup apricot jam, Catalina Salad Dressing, and 1 tablespoon Dry Onion Soup Mix. Stir these together, pour them in your browning pan and scrape up all the good stuff. Return browned meat to heat proof skillet, drizzle apricot mixture over chicken. Bake uncovered in a 350 degree oven till oven thermometer registers 165 degrees. This took just 20 minutes. Larger pieces of chicken or pieces with bone will take a bit longer. Use your thermometer. Serve over white rice for a delicious lunch or dinner. At home I would serve with steamed spinach. At work Greg gets an apple, a yogurt and a couple of mini candy bars.

Just a shout out for Our Best Bites, we heard them speak at Time Out For Women in SLC. They were so much fun. They really do get life, they know what's important. They share a fun side on OBB but in real life they are wives and mothers and they realize the importance of these eternal callings. I have a great amount of respect for them. Their blog is awesome and their cookbooks are perfect gifts, to yourself, your husband, your sister and your mother. They really are full of fun. Thank you Kate and Sara.

Frosted Oatmeal Peanut Butter Bars

Are these not the best looking bars! And believe me they taste delicious. Day one they were yummy, day two they had improved, day three; still yummy. They didn't make it till day four. This makes a large pan, it is perfect to take to a family gathering or just share some with your neighbors.
This recipe comes from Taste of Home, I read through 8 pages of reviews and decided what I needed to do to make these mine. Several reviewers said it lacked peanut butter flavor--I added peanut butter chips, others said it was dry, I didn't overcook it! I added some oatmeal for body and because I love oatmeal.The best change I made was frosting!  Everything is better frosted don't you think. So, I'm happy to share with you:

Frosted Oatmeal Peanut Butter Bars
2/3 cup butter, soft
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar (7 ounces)
4 eggs
1 tablespoon vanilla extract
2 cups flour
1 cup oatmeal, quick
2 teaspoons baking powder
1/2 teaspoon salt
2 cups milk chocolate chips
1 cup Reese's Peanut Butter Chips
In the bowl of your mixer cream the butter, peanut butter and sugars. Add eggs one at a time, beating well after each one, add vanilla. In another bowl combine oatmeal, flour, baking powder, salt and chips. Gradually add to creamed mixture.
I baked mine in a Large Pampered Chef Bar Pan (the only true pan) that had been sprayed with Pam. Bake at 350 for 25-35 minutes. Do Not Over Bake. All ovens bake differently. Remove from oven when a toothpick comes out with just a few crumbs attached. Cool and Frost with my favorite frosting. Cut in bars, clean your cutting knife often in hot water and dry, this will ensure clean cuts.

One Year Ago---Coconut Curry Soup
Two Years Ago--French Dip Sandwiches
Three Years Ago-All in One Holiday Cake

TWD/BWJ Buttermilk Crumb Muffins or Grand Canyon Cakes

My apologies to this wonderful baking group. Something went wrong, terribly wrong. I followed the recipe I didn't mind that the recipe called for Crisco, I didn't mind that it seemed to have plenty of sugar. I just feel bad that they look like the Grand Canyon! I'll blame it on the altitude. When you live at 5000 feet you can do that. It's nice to have somewhere to place the blame. But they did taste wonderful!
Will I make them again and try and figure out what went wrong? Probably not. I'll just move on, there are so many recipes to try. But to all those who think everything I make is wonderful--here is proof, sometimes scary things come out of the oven!
Please check the TWD blogroll, I'm sure there are better photos of this recipe. Alisa will have the complete recipe on her blog. Like I said--they do taste good!

Pepper Jelly

In my quest to be organized for Christmas this year I have been making a few things that can be made ahead. Pepper Jelly is the perfect make ahead treat. One batch makes 14 mini jars. I will give a jar of pepper jelly, a block of cream cheese and a package of Wheat Thins. Tied with a festive ribbon this will make a wonderful little Christmas gift.

The recipe comes right off the Kraft site. When it comes to canned goods I stick to the recipe exactly. So check out Kraft Pepper Jelly made with Certo, it came together quickly and was delicious. Be sure and wear food grade rubber gloves when cutting hot peppers. I've learned the hard way!
Good luck--just try and save some for Christmas! Or make a second batch and just enjoy.

1 year ago--Crock Pot Potato Cheese Soup (one of my most popular recipes)
2 years ago-Black Forest Brownies (my favorite treat, I make them yearly for my birthday)
3 years ago-Baked Potato Soup (hands down family favorite--even those that don't love soup like this)